1In a large flat bowl, mix the mirin, chopped garlic and chopped ginger.

2Cut the fillets into pieces about 5 cm long and about 1.25 cm thick.

3Add the fish pieces to the marinade and mix well to ensure uniform seasoning.

4Put the flour on a baking sheet or cutting board. Remove the fish from the marinade and coat each piece in flour, reserving the remaining marinade for later use.

5Heat a large pan over medium heat and add the cooking oil. When the oil is hot, add the fish pieces and fry for 2 to 3 minutes until they are crispy and slightly brown on the bottom.

6Turn the fillets with a spatula and fry until the other side is light brown, about 2 to 3 minutes more or until the fish is completely cooked.

7Transfer the cooked fish to a plate and discard the excess oil from the pan. Add the remaining sauce and the rice syrup (if using) to the pan and heat until the sauce begins to bubble.

8Return the fish pieces to the pan and mix with a wooden spoon to evenly coat them with the sauce.

9Remove the pan from the stove and stir in the sesame oil. Transfer the cooked fish to a serving plate and sprinkle the chopped green onion and toasted sesame on top.

Pan-Seared Spanish Mackerel with Seasoning

Instructions

Ingredients

Nutrition

Chef tips

Nutrition

Chef tips

Culinary reasoning

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